Update this holiday mainstay with an array of fresh produce.
Butternut Squash Gratin with Leeks and Apples
- 3 Tablespoons olive oil, divided
- 2 Medium leeks, white and pale green parts only, washed very thoroughly, dried and thinly sliced crosswise
- Coarse salt and freshly-ground pepper
- 1/2 Cup dry sherry
- 1 Tablespoon chopped fresh sage, plus whole leaves for garnish
- 1 Pound butternut squash, peeled, seeded and sliced 1/8″ thick
- 1 Pound Gala or Cortland apples, peeled, halved, cored and cut into 1/8″ slices
- 1/2 Cup parmesan or pecorino cheese
1. Preheat oven to 350 degrees. Heat 2 tablespoons oil in a 10-inch skillet over medium. Stir in leeks, add 2 tablespoons water and season with salt and pepper to taste. Cook for about 10 minutes, stirring occasionally, until leeks start to brown. Stir in sherry and fresh sage and continue cooking for about 3 minutes, or until the liquid has been reduced to a glaze. Set leeks aside.
2. Place squash in a 2-quart shallow baking dish in overlapping layers. Season with salt and pepper to taste. Pour leeks over squash in an even layer. Top with apples in an overlapping layer. Brush remaining olive oil over apples. Tightly cover baking dish with aluminum foil.
3. Bake for 45 minutes. Remove dish from oven and raise the temperature to 450 degrees. Remove foil from gratin and sprinkle cheese over dish. Bake until the cheese is melted and golden, about 10 minutes. Let cool for about 10 minutes, garnish with sage, and serve.
Recipe Credit: Whole Living.